Sweet potatoes, the barbecue stars
Why not substitute potatoes for sweet potatoes? There are so many posts, pictures and recipes around. Nevertheless, sweet potatoes do have airs and graces, right! Apart from that, they are just delicious. Fall is on its way. A good reason to plan the last barbecues before the rainy season starts.
The Chef’s Handyman team favorites still the classical potato filling! What do you prefer?
Filled sweet potatoes
Roast the sweet potatoes in the oven at 200°C or 400 F or for 60 minutes until cooked through. When finished, cut them into half. Season the halves with ras el hanout and sprinkle them with olive oil. Serve with sour cream or for the vegan version with salad.
Chef’s Handyman, Sweet Potatoes
Vegetarian version: To make sour cream, combine 2 cups of yogurt or sour cream, chopped chili and chives, sweet pepper cubes, salt and black pepper.
Vegan version: To make salad, mix sweet corn, beans, 1 cup of sweet pepper cubes, chopped arugula and chives. For the dressing, combine, 10 tbsp. of olive oil, 2-3 tbsp. of white balsamic vinegar, 1 tsp. of agave syrup, lemon juice, 1 tbsp. of mustard and garden herbs. Pour the dressing over the salad, garnish with cilantro.
Chef’s Handyman, Barbecue
Chef’s Handyman tip: Substitute the sweet potatoes for normal ones. Serve the sweet potatoes with vegetables or eggplant mousse Eastern style.
Shopping list for the sweet potatoes for 4 serves: 8 potatoes or sweet potatoes, 2 cups sour cream or yogurt, chives, 2-3 bell peppers, 2 cans sweet corn, 1 can red beans, cilantro, garden herbs, 1 bunch arugola, olive oil, white balsamic vinegar, 1 tsp. mustard, 1 tsp. agave syrup, 1 lemon, salt, black pepper, ras el hanout, 1 chili
Bon appetite, yours Chef’s Handyman team!
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